Fall Pasta: Roasted Garlic, Butternut, Shiitake, Sage

Cozy up to a warm bowl of fall pasta this week. Switch out red sauce to indulge your cravings for the flavors of fall with this Roasted Garlic Butternut Shiitake Pasta. Creamy roasted garlic coats the warm bow-tie pasta and sweet citrus accents mingle with sage, shiitake and those buttery chunks of roasted butternut squash. Add in some rustic beans or lentils to complete this fall harvest meal. This is one of my favorite pasta flavor combos for fall!..

optional: for a ‘creamy’ accented pasta, fold in 2 Tbsp of Vegan Mayo, 2 Tbsp plain hummus OR 1/4 cup of butternut squash puree. A creamy accent can make this pasta even more cozy!
also optional: a few sprinkles of nutritional yeast – or another add-in to give a “cheezy” accent.

Another wonderful add-in would be some rustic white cannellini beans or lentils to add additional protein.

To Make:

1. Roast the garlic in the oven. How: Slice off top tips of whole garlic clove. Place clove in foil, drizzle with olive oil and close foil up into a tight packet. Bake for 20 minutes at 400 degrees. Set aside to cool a bit.

5. You are ready to toss and serve the pasta! Add the pasta to a large serving bowl. Add the juice of one orange and a few grates of the orange zest. Toss. Add in 2-3 Tbsp of olive oil and the fresh sage. Toss. Next, add in the roasted garlic cloves – they should squeeze free from the crusted clove skins easily. Toss well again. Lastly, fold in the mushrooms and butternut squash. Add black pepper to taste.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

Content provided on this site is for entertainment or informational purposes only and should not be construed as medical or health, safety, legal or financial advice.
Click here for additional information.